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Lean protein, low carb, grilled preparation
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
165
KCAL / 100G
Carbs
0g
· 0%
Protein
31g
· 79%
Fat
3.6g
· 21%
Fiber
0g
Vitamins
B3
13.7mg · 86% DV
B6
0.6mg · 35% DV
B5
1mg · 20% DV
B12
0.3µg · 13% DV
Minerals
Selenium
27µg · 49% DV
Phosphorus
220mg · 31% DV
Zinc
1mg · 9% DV
Potassium ⭐
256mg · 8% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
1g
MONOUNSATURATED
1.2g
POLYUNSATURATED
0.7g
Omega 6:3 ratio 16.7:1
Above the ideal 4:1 (16.7:1).
The most common reason is overcooking, which makes the meat lose moisture quickly. Marinating, resting the chicken after cooking, and taking it off the heat as soon as it is done help keep it juicier.
Cooked grilled chicken generally keeps for 3 to 4 days in the refrigerator. Store it in a sealed container and do not leave it at room temperature for long.
Yes, it freezes well if portioned and wrapped tightly. Repeated thawing and refreezing can hurt both texture and food safety.
Yes, its high protein content makes it a common choice after training. Pairing it with rice, potatoes, or vegetables can make the meal more balanced depending on your goal.
Yes, eating it at night is fine for most people. If you want a lighter meal, pair it with salad or cooked vegetables rather than a very heavy side.
Both are strong protein sources, and the main differences usually come from cooking method and any added oil or sauce. Grilled chicken has a more intense flavor, while boiled chicken is usually plainer and softer.
Because it has no carbs, many people pair it with grains, potatoes, or legumes for a fuller meal. Adding vegetables also improves fiber intake and overall volume.
Not always; the overall result depends on the cut, portion, added fats, sauces, and how heavily it is charred. A heavily burnt or sauce-loaded grilled chicken meal may be less healthy than people assume.
People with kidney disease or those advised to limit protein may need to watch portion size. Those choosing pre-marinated products should also check sodium, which can be high.
Direct flame contact, cooking it too long, and sugary marinades that darken too fast can all cause this. Using moderate heat and turning the chicken regularly helps prevent a burnt taste.
Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.
Nutrition data compiled from USDA FoodData Central and scientific sources.